Event Title

Novel Methylmercury Reducing Marinade (MRM) Optimization

Mentor 1

John Ejnik

Location

Union Wisconsin Room

Start Date

24-4-2015 2:30 PM

End Date

24-4-2015 3:45 PM

Description

Novel Methylmercury Reducing Marinade (MRM) Optimization / / Dan Neumann and Ned Thornton/ Creative Culinary Solutions, Inc. and Jon Koshir, Elizabeth Lauer, Michael Salm and John W. Ejnik, Ph.D. / University of Wisconsin-Whitewater / / Mercury is a well-documented neurotoxin that bio-accumulates in fish, causing significant neurological problems when it’s a major component of peoples diet. Methylmercury exposure impacts over 316,000 children each year in the United States, leading to loss of IQ[1]. The resulting loss of intelligence causes diminished economic productivity that persists over the lifetime of these children. This is estimated to have economic costs reaching in excess of 8.7 billion dollars USD annually [1]. Globally 1 billion people rely on methylmercury contaminated fish [2] as their main source of dietary protein. By preemptively marinating fish fillets in a solution of MSM (Methylsulfonylmethane), NaCl, citric acid, and cysteine in Marinade Express vacuum tumblers by “Creative Culinary Solutions, Inc.”(719 Wexford Way, Hartland, WI 53029) up to 70% reduction of methylmercury has been shown in this proactive and novel solution. Further inquiry into how pH and hyper/hypotonic solutions effect methylmercury removal will also be included in the final presentation. / / Citations: / [1] / L. Trasande, P. J. Landrigan, and C. Schechter, “Public Health and Economic Consequences of Methyl Mercury Toxicity to the Developing Brain,” Environ Health Perspect, vol. 113, no. 5, pp. 590–596, May 2005. / [2] / H. H. Harris, I. J. Pickering, and G. N. George, “The Chemical Form of Mercury in Fish,” Science, vol. 301, no. 5637, pp. 1203–1203, 2003. /

This document is currently not available here.

Share

COinS
 
Apr 24th, 2:30 PM Apr 24th, 3:45 PM

Novel Methylmercury Reducing Marinade (MRM) Optimization

Union Wisconsin Room

Novel Methylmercury Reducing Marinade (MRM) Optimization / / Dan Neumann and Ned Thornton/ Creative Culinary Solutions, Inc. and Jon Koshir, Elizabeth Lauer, Michael Salm and John W. Ejnik, Ph.D. / University of Wisconsin-Whitewater / / Mercury is a well-documented neurotoxin that bio-accumulates in fish, causing significant neurological problems when it’s a major component of peoples diet. Methylmercury exposure impacts over 316,000 children each year in the United States, leading to loss of IQ[1]. The resulting loss of intelligence causes diminished economic productivity that persists over the lifetime of these children. This is estimated to have economic costs reaching in excess of 8.7 billion dollars USD annually [1]. Globally 1 billion people rely on methylmercury contaminated fish [2] as their main source of dietary protein. By preemptively marinating fish fillets in a solution of MSM (Methylsulfonylmethane), NaCl, citric acid, and cysteine in Marinade Express vacuum tumblers by “Creative Culinary Solutions, Inc.”(719 Wexford Way, Hartland, WI 53029) up to 70% reduction of methylmercury has been shown in this proactive and novel solution. Further inquiry into how pH and hyper/hypotonic solutions effect methylmercury removal will also be included in the final presentation. / / Citations: / [1] / L. Trasande, P. J. Landrigan, and C. Schechter, “Public Health and Economic Consequences of Methyl Mercury Toxicity to the Developing Brain,” Environ Health Perspect, vol. 113, no. 5, pp. 590–596, May 2005. / [2] / H. H. Harris, I. J. Pickering, and G. N. George, “The Chemical Form of Mercury in Fish,” Science, vol. 301, no. 5637, pp. 1203–1203, 2003. /